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100 grams of raw soybeans supply 446 calories and are 9% water, 30% carbohydrates, 20% total fat and 36% protein (table).
Soybeans are an exceptional source of essential nutrients, providing in a 100 gram serving (raw, for reference) high contents of the Daily Value (DV) especially for protein (36% DV), dietary fiber (37%), iron (121%), manganese (120%), phosphorus (101%) and several B vitamins, including folate (94%) (table).
For example, soybean products, such as textured vegetable protein (TVP), are ingredients in many meat and dairy substitutes. Glycine soja is the wild ancestor of Glycine max, and grows wild in China, Japan, Korea and Russia.
The beans contain significant amounts of phytic acid, dietary minerals and B vitamins. includes the cultivated soybean, Glycine max (L.) Merr., and the wild soybean, Glycine soja Sieb. Like most plants, soybeans grow in distinct morphological stages as they develop from seeds into fully mature plants.
Soybean seeds come in a wide variety sizes and hull colors such black, brown, yellow, and green.
The hull of the mature bean is hard, water-resistant, and protects the cotyledon and hypocotyl (or "germ") from damage.
The fruit is a hairy pod that grows in clusters of three to five, each pod is 3–8 cm (1.2–3.1 in) long and usually contains two to four (rarely more) seeds 5–11 mm in diameter.
The Protein Digestibility Corrected Amino Acid Score (PDCAAS) of soy protein is the nutritional equivalent of meat, eggs, and casein for human growth and health.
Soybean protein isolate has a biological value of 74, whole soybeans 96, soybean milk 91, and eggs 97.
Under ideal conditions, stem growth continues, producing new nodes every four days.
Before flowering, roots can grow 1.9 cm (0.75 in) per day.